i dont think i can live without rice. there i said it. and to think i've only realized this after living in a non-rice eating country for close to three years! i thought i can do it but alas i cannot. so. occasionally, i do my hometown proud by making us some authentic Asian cuisine. i probably cook about 70% Asian food in a week in our house since the only Asian food available here is either Chinese (1 restaurant in the whole of Gib), Thai (also 1 restaurant in the whole of Gib) and Indian (1 fine dining resto and several takeways).
Filipino fried rice made with healthy brown rice garnished with spring onions fresh from our garden
to accompany the fried rice are Chinese honeyed prawns with toasted sesame seeds
this is the mister's favorite and needless to say we didn't have leftovers that day
Honeyed Prawns
500 gms King prawns, peeled
1 cup self-raising flour
1 and 1/4 cups water
1 egg, beaten
cornflour
olive oil, for frying
1/4 cup honey
2 tbsps. sesame seeds, toasted
Procedure:
1. Sift self-raising flour into medium bowl; gradually whisk in egg and water until batter is smooth. Coat prawns in cornflour, shake off excess; then dip into batter, one at a time, draining away excess.
2. Heat oil in wok and deep-fry prawns, in batches, until browned lightly and drain on absorbent paper.
3. Set aside left-over oil in wok but leave about 2 tbsps of it. Pour honey in the oil in low to medium heat, uncovered, until bubbling (be careful not to burn it). Add prawns; coat with honey mixture. Serve sprinkled with the toasted sesame seeds. Enjoy!
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